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Description
Classic chicken enchiladas smothered in a creamy, tangy sour cream sauce.
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 10 (6 inch) flour tortillas
- 2 cups shredded cheddar cheese
- 1 (16 ounce) container sour cream
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, sauté onion and green bell pepper until softened. Stir in diced tomatoes and green chilies, chili powder, cumin, garlic powder, salt, and pepper. Add shredded chicken and mix well.
- Warm tortillas slightly to make them more pliable. Fill each tortilla with chicken mixture and cheese, then roll up and place in a 9×13 inch baking dish.
- In a bowl, combine sour cream, cream of chicken soup, and milk. Pour over enchiladas.
- Sprinkle remaining cheese over the top.
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
- Let stand for a few minutes before serving.
Notes
- Add a can of drained black beans to the chicken mixture for extra flavor and texture.
- Use corn tortillas for a gluten-free option.
- Adjust the amount of chili powder to your preference.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg